Healthy Pumpkin Pie

Be the star at Thanksgiving by offering to bring a homemade pumpkin pie! No one will even realize this pumpkin pie is actually healthy with its whole wheat crust and silk smooth pie filling – that contains no refined sugar!

Pie Crust:
  • 1 1/4 cups almond meal or flour
  • 1 1/4 cups whole wheat flour + more for dusting/rolling
  • 1/4 cup avocado or coconut oil melted
  • 1/2 cup any milk I used unsweetened almond
  • 1 tbsp maple syrup or liquid honey
  • 1/8 tsp baking powder
  • 1/4 tsp salt
  • Cooking spray I use Misto
Pumpkin Pie Filling:
  • 3 eggs large
  • 15 oz can 2 cups pumpkin puree (not pumpkin pie filling)
  • 1/2 cup any milk I used unsweetened almond*
  • 1/2 cup maple syrup or liquid honey
  • 1/2 tsp pure vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • Preheat the oven to 425 degrees F. Spray 9″ pie dish with cooking spray and set aside.
  • In a large mixing bowl, combine almond meal or flour, whole wheat flour, oil, milk, maple syrup, baking powder and salt. Mix with spatula continuing with your hands until a ball of dough forms. If necessary, add more almond milk or flour, use your judgement.
  • On a flat surface, roll out the crust until it’s large enough to cover the pie dish. First, flatten the dough ball with your hands and then use the rolling pin. Dust the dough with flour while rolling, and it might help to place it on a parchment paper half way through for easier rolling and moving.
  • Transfer crust into the pie dish and mould to fit using your hands. Cut excess dough with kitchen scissors or knife, and make nice edges with a fork.
  • Bake for 15 minutes.
  • While the crust is baking, in a medium bowl, add eggs and whisk for 30 seconds. Add pumpkin puree, milk, maple syrup, vanilla, pumpkin pie spice, salt and whisk really well.
  • Reduce oven temperature to 350 degrees F, pour pumpkin pie filling into pre-baked crust and bake pie for 55 minutes.
  • Let pumpkin pie cool completely (!!!) before slicing. Using a serrated knife, cut into 8 slices and serve your favourite way.

Make Ahead: You can bake pumpkin pie the day before. Or make the dough and fill the day before, refrigerate and bake when ready.

About the chef:

Olena Osipov is the founder and recipe developer at Originally from the Ukraine, she now resides on Vancouver Island in British Columbia with her husband and two boys. The focus at iFOODreal is on sharing easy healthy recipes with simple ingredients and mostly dinner recipes because “What’s for Dinner?” is a question that is never going away. From meal plans to everyday recipes, Olena is here to show you that healthy cooking can be enjoyable and delicious.

All recipes by Olena Osipov, reprinted with permission.